New Orleans Kitchens: Recipes from the Big Easy's Best Restaurants

Front Cover
Gibbs Smith, 2010 - Cooking - 216 pages

Enjoy the allure of the best of the Crescent City's art and cuisine.

New Orleans' distinctive cuisine derives from a world of influences--French, Spanish, Italian, African, Native American, Cajun, and a hint of Cuban--but its local ingredients produce an easily recognizable Louisiana flavor. Featured chefs include Adolfo Garcia from RioMar and La Boca, Bob Iacaovone from Cuvee, Brian Landry from Galatoire's Restaurant, Carmello Truillo from La Divina, Chuck Subra from La Côte Brasserie, Corbin Evans from Savvy Gourmet, Donald Link from Herbsaint and Cochon, Emanuelle Loubier from Dante's Kitchen, Greg Picolo from The Bistro at The Maison de Ville, and Jack Leonardi from Jacque-Imo's.

Stacey Meyer, a native of New Orleans, comes from a French-Italian family that loves to cook, entertain and talk about food. After attending The Culinary Institute of America, Stacey spent six years working in restaurants honing her cooking skills.

Troy Gilbert is a freelance journalist and fiction writer who lives in New Orleans.

 

Selected pages

Contents

01 New Orleans Appetizers 014041_01 New Orleans Bites Appetize01 New Orpdf
14
02 New Orleans Beverages 042055_02 New Orleans Bites Beverage 02 New Opdf
42
03 New Orleans Brunch 056081_03 New Orleans Bites Brunch 0 ̨03 Nepdf
56
04 New Orleans Salads 082109_04 New Orleans Bites Salads 0 ̨04 Nepdf
82
05 New Orleans Soups 110135_05 New Orleans Bites Soups 11 ̋05 Npdf
110
06 New Orleans Entrees 136179_06 New Orleans Bites Entrees ̊06 Newpdf
136
07 New Orleans Desserts Back 180216_07 New Orleans Bites Desserts07 New pdf
180
Copyright

Common terms and phrases

1/2 teaspoon 350 degrees andouille Ann Meyer baking basil bay leaf bell pepper black pepper blender boil bread caramelized carrot celery cheese Chef Chuck Subra cloves garlic combine all ingredients cook Côte Brasserie courtesy LeMieux Galleries courtesy of Chuck courtesy of Stacey crawfish crushed ice cup chopped cup heavy cream cup olive oil dough finely diced freshly ground black garlic Garnish green onions ground black pepper John Folse Kosher salt lemon juice Louisiana medium heat medium-high heat milk mixing bowl mixture Ogden Museum olive oil Orleans ounces oysters peeled pepper to taste potatoes pound Preheat oven purée Recipe courtesy rice salad Salt and freshly salt and pepper sautée pan Season with salt Serve immediately shallots shrimp simmer Southern Art spoon St New Orleans Stacey Meyer stirring strawberries syrup Tabasco sauce tablespoon chopped tablespoons tablespoons butter teaspoon teaspoon chopped teaspoon salt thinly sliced tomatoes vinaigrette whisk Worcestershire sauce

About the author (2010)

Stacey Meyer, a native of New Orleans, comes from a French-Italian family that loves to cook, entertain and talk about food. After attending The Culinary Institute of America, Stacey spent six years working in restaurants honing her cooking skills. She then decided to move in a different direction and began a job with The Food Network as a buyer. She then decided to go back to New Orleans, and currently works with Emeril Lagasse, developing and testing recipes for his shows on The Food Network. Also a native of New Orleans, Troy Gilbert is a freelance journalist and fiction writer. His work has been published in many national and regional publications and ranges from investigative journalism to restaurant reviews. He was also one of only two individuals who chose to ride out Hurricane Katrina and blog about the ensuing chaos on a personal level, and was heavily referenced by the Main Stream Media. Today, Troy continues to write articles on the city's recovery and is actively finishing up his novel on Hurricane Katrina from his FEMA trailer outside of his home in the heavily damaged, although recovering, neighborhood of Lakeview.

Bibliographic information

Title New Orleans Kitchens: Recipes from the Big Easy's Best Restaurants
Authors Stacey Meyer, Troy Gilbert
Edition illustrated, reprint
Publisher Gibbs Smith, 2010
ISBN 1423610016, 9781423610014
Length 216 pages
Subjects  ›   ›   › 

Cooking / Regional & Ethnic / American / Southern States
Cooking / Regional & Ethnic / Cajun & Creole
Cooking / Regional & Ethnic / General
   
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